SW recipe: Veggie Pakoras

Free, serves 1


  • 60g canned chickpeas, drained and rinsed
  • 1 medium egg, beaten
  • ½ tbsp medium curry powder (or more if you like it hot)
  • 1 small garlic clove, crushed
  • ½ small onion, thinly sliced
  • 30g cauliflower florets, thinly sliced then roughly chopped
  • 30g finely shredded carrot (see tip)
  • 30g finely shredded courgette (see tip)
  • Low-calorie cooking spray
  • 100g fat-free natural Greek yogurt
  • 1 tbsp roughly chopped fresh mint
  • Salad, to serve


  1. Put the chickpeas in a small food processor with the egg, curry powder, garlic and ½ tsp salt. Blitz to a batter-like consistency, tip into a mixing bowl and stir in all the vegetables.
  2. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Using 2 forks, scoop up about one-fifth of the pakora mixture, drop it into the pan and repeat twice more. Flatten slightly with a fork and cook for 2½ minutes on each side, or until cooked through and golden. Transfer to a plate and repeat to make 2 more pakoras. Leave to cool.
  3. Mix the yogurt, mint and a little seasoning in a sealable pot.
  4. Transfer everything to a lunch box. Cover, chill and eat with salad the next day.

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